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The full flavour of simplicity

On our terrace with a view, food satisfies all five senses. Accompanied by the gentle clinking of cutlery and the raising of glasses, it awakens long-lost memories.In their recipes, the relais’s chefs harmonise tradition with healthy living, bringing together wholesome flavours and exquisite presentation.Our flavours are simple, authentic, and seasonal. The kitchen relies on organic ingredients, grown on-site or sourced locally. Vibrant colours burst to life on every plate: rich tomato red, aubergine purple, and pale golden yellow. Even a simple tasting requires time. Down in the cellar—where grape must ferments alongside quiet rows of ageing bottles—the Masciangelo family curates wine-tasting experiences with painstaking attention to detail for their guests. Freshly pressed olive oil is paired with warm, crusty nibbles, while fine wines complement local Abruzzese cheeses and delicacies.

Jumpei Kuroda

Born in Japan, Jumpei developed a passion for cooking as a young boy. He trained at a professional culinary school in Osaka, where his curiosity for Italian cuisine was first sparked. After gaining several years of experience in Italian restaurants across Japan, he decided to move to Italy to deepen his knowledge and refine his craft.
His journey began with studies in Florence, followed by a move to Udine, where he worked at the two-Michelin-starred restaurant “Agli Amici”, serving as Sous Chef in his final year. He then relocated to Puglia to become Sous Chef at “Cielo” in Ostuni (one Michelin star).
In 2014, he moved to Piedmont to join “I Due Buoi”, running the kitchen under Head Chef Andrea Ribaldone. Following a brief hiatus, he returned in 2017 as Executive Chef at “I Due Buoi” in Alessandria, a role he held until 2020. After a year spent gaining international experience in Denmark, he returned to Italy and to Puglia, before bringing his talent to Tema Relais.